Photo: Sam Loyd
Porchetta Pork Roast
11 ingredients
24 hr + 5 hr
12
openrecipes
I made this faux-porchetta for Christmas Day. It’s based loosely on a New York Times recipe, but my older son recommended this method of cooking. And you know what? He was right. Tender, juicy and delicious! Some of us had thirds!
Estimated Nutrition (whole recipe, rough)
424
Calories
30g
Protein
29g
Fat
15g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (9 Lb. Size) Bone-in, Skin-on Pork Shoulder Roast
- ¼ cups Chopped Fennel Fronds
- ¼ cups Chopped Fresh Rosemary
- 2 Tablespoons Chopped Fresh Sage Leaves
- 7 cloves Garlic, Minced & Mashed
- 1 Lemon, Zested
- 1-½ Tablespoon Kosher Salt
- 1 teaspoon Fennel Seeds
- 1 teaspoon Red Pepper Flakes
- ½ teaspoons Black Pepper
- ¼ cups Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes